I'm very happy with the pan, heats up evenly. The welded handle (no rivets) is definitely a plus when washing it, I wish all manufacturers would do this... Handle design is also more comfortable than All-clad.
Very good pan. Thick material up to the edges really makes a difference in terms of even heating. Even though there's not a nonstick coating on this, it cleans up easily. (Furthermore, there are ways to cook without making a mess in the first place.)
I actually think people put too much emphasis on their cookware. As long as you're not cooking in a bad pan (e.g. a $20 one from Ikea), most pans work well. People fall for the cookware endorsed by Martha Stewart and Michel Bras and other celebrity chefs. When I was picking out cookware, I almost decided to go with Mauviel upon seeing a large display of it, simply because it looked nice and I knew it was a "high class" brand of cookware. That said, these pans have the benefit of working on induction stoves and having welded (rivet-less) handles. (Mine has a helper handle across from the main handle, but I don't see it in this picture?) My dad has restaurant-grade pans (Lincoln or WearEver), and they perform similarly despite the price difference. His are, however, not ones I'd leave out or display in an open kitchen system.
I also own Demeyere stock pots and sauce pans, and like them all.
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This is the best frying pan I've used. When I first received it, I noted that it came well-packaged inside a nice carton box. So far, so good. When I opened the box, I noticed that the pan was quite heavy. This was a good sign for me since it tells me that the pan was made of high quality materials. I've used a lot of cheaper pans before and although they were very light, I had to throw them away after a while.
The pan heats quickly and evenly. Thus, your food will cook evenly and you can use the whole inner surface area of the pan for cooking. The long handle remained cool to the touch while cooking. The helper handle (shorter handle) became slightly warm after a while but you can still touch it while cooking. Even though the pan does not have non-stick coating, the food did not stick to it. However, you need to make sure that the pan is hot enough for use before you start cooking. You may sprinkle a few drops of water on the cooking area and if the drops move around, the pan is hot enough to start cooking.
Cleaning was very easy. The food and sauce that I mixed with the food did not stick on the pan. I cleaned the pan with a soft sponge and dishwashing soap before rinsing with warm water without any issues. In addition, the pan is more hygienic and easy to clean because there are no rivets or screws attached to the inside of the pan.
I am now a fan of Demeyere cookware. They are made to last and are very easy to clean. Demeyere cookware may be more expensive than other brands, but you are investing in cookware that offers a lifetime of healthy meals (no nonstick coating), high quality materials, and easy cleaning. Moreover, I highly recommend visiting Demeyere's official website for more information on their cookware. Demeyere is the only company I've seen that uses different technology depending on the purpose of each cookware.
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I ended up deciding on Demeyere after reading many reviews and watching a few youtube videos from the manufacture. First impression, I liked that it did not have rivets! Especially with fry pans, rivets can be so difficult to clean as food gets trapped; which also worries me about potential bacteria.
This pan is incredibly heavy, which took some time to get use to but so well made. It takes a while to heat up as others have mentioned. I use the water test to make sure it's at the correct temperature before adding anything, including oil. (Check out the free video on they have sample videos and one of them is on pan frying.) Once the pan is at the desired temperature, food does not stick and it cleans up beautifully. If it's not at the right temperature, it's a mess to clean. (I've learned the hard way.) You do have to make sure to keep the flame down to medium, even while heating for best results. I treat it much like preheating my oven. Put it on the stove, then start preparing my ingredients and within 5 minutes or so it's ready. If it is a bit messy, I will add a little white wine over the heat as if I'm deglazing, works like a charm. Also use barkeepers when needed; but am now ordering Demeyere's special soap to give it a try to. I love the 11" size, perfect for my family of four. Also looks beautiful hanging from my pot rack! It's an investment, so I am buying one piece at a time.
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I enjoyed reading some of the other reviews about this pan and have to say most of them are very accurate.The only exception I find is that the pan doesn't seem to be as easy to clean as some would claim.It is a stainless steel pan, so if something gets a little too hot or you don't have enough oil it will stick (eggs come to mind).I now use a carbon steel griddle for eggs which works so much better with less oil.To clean the Demeyere proline, I found that one of the blue scrub sponges is usually sufficient for anything that gets stuck (it is designed to scrub but will not scratch the surface of this pan).In one particularly bad case, some canola oil splatters got very sticky and I couldn't get it off until I used some Dawn Power Dissolver.The pan looked absolutely new again.
Go to Sur La Table to see these pans in person, then buy it for much cheaper here at Amazon.You will see that the handle is the most comfortable of anything out there.The11-inch has a helper handle.
The even heating of this pan is incredible, so much better than a cast iron skillet.This pan is a true joy to cook with!
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I have had these pans for about 6 months and loved them at first.I have to say that the ceramic coating has held up much better than the more expensive pans and they do a good job of being non-stick and cleaning easily.But now my handles are cracking and falling off!I am so disappointed!I can only assume that the plastic handles cannot handle heat long term.I have had to discard both the skillet and the dutch oven, the pieces I use the most.The two saucepans are still fine.
